Recipes

Monterey Jack Round Steak Fajitas—a hearty twist on a Tex-Mex classic:

Ingredients

- 1½ lbs round steak, thinly sliced against the grain  

- 1 tbsp olive oil  

- 1 red bell pepper, sliced  

- 1 green bell pepper, sliced  

- 1 yellow onion, sliced  

- 2 cloves garlic, minced  

- 1 tsp chili powder  

- 1 tsp cumin  

- ½ tsp smoked paprika  

- Salt and pepper to taste  

- 1 cup shredded Monterey Jack cheese  

- Warm flour tortillas  

**Optional toppings:** sour cream, guacamole, salsa, fresh cilantro, lime wedges

Instructions

1. **Marinate (optional but tasty):** Toss steak slices with olive oil, garlic, chili powder, cumin, paprika, salt, and pepper. Let sit for 30 minutes.

2. **Sear the steak:** Heat a large skillet over medium-high heat. Cook steak slices for 3–4 minutes until browned. Remove and set aside.

3. **Sauté veggies:** In the same skillet, add a splash more oil if needed. Cook peppers and onions until tender and slightly charred, about 5–7 minutes.

4. **Combine:** Return steak to the skillet and toss with veggies. Sprinkle Monterey Jack cheese over the top and let it melt slightly.

5. **Serve:** Spoon into warm tortillas and top with your favorite fixings.

This dish is great for a quick weeknight dinner or a crowd-pleasing market meal.